Go Back
A white plate topped with a piece of cooked salmon with blistered cherry tomatoes, shallots, and fresh basil.
Print Recipe
5 from 1 vote

Salmon with Cherry Tomatoes

This salmon with blistered cherry tomatoes is quick, easy to make, and healthy. In other words, perfect weeknight fare.
Prep Time15 minutes
Cook Time5 minutes
Total Time20 minutes
Course: Mains
Cuisine: American
Servings: 4 servings
Calories: 413

Ingredients

  • 3 tablespoons extra-virgin olive oil
  • 24 oz wild salmon fillets (or substitute arctic char or striped bass)
  • 3/4 teaspoon coarse salt
  • 1/2 teaspoon freshly ground black pepper
  • 4 garlic cloves, peeled and halved
  • 3 pints multicolored cherry tomatoes
  • 1/2 cup thinly sliced basil leaves
  • 2 shallots, thinly sliced
US - Metric

Instructions

  • Preheat oven to 400°F (204°C).
  • Heat a large ovenproof skillet over high heat. Add 1 tablespoon oil to the skillet and swirl to coat. Sprinkle the fillets with 1/2 teaspoon salt and 1/4 teaspoon pepper. Add the fillets, skin-side down, to the skillet and sauté for 2 minutes.
  • Place the skillet in the oven until the salmon is the desired degree of doneness, about 3 minutes for medium-rare and up to 8 minutes for well-done, depending on the thickness of your salmon fillets.
  • Heat a large cast-iron skillet over medium heat. Add the remaining 2 tablespoons oil to the skillet and swirl to coat. Add the garlic and cook for 2 minutes or until lightly browned, stirring occasionally.
  • Increase the heat to medium-high. Add the tomatoes to the skillet and sauté for 2 minutes or until the skins blister, stirring frequently. Remove the skillet from the heat.
  • Sprinkle the remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, basil, and shallots over the tomato mixture and toss to combine. Spoon the tomato mixture over or alongside the salmon.

Notes

  1. Cook the shallots--If you don't like the intensity and flavor of raw shallots, add them to the skillet along with the tomatoes.
  2. Storage and reheating--Leftover salmon can be stored in a sealed container in the fridge for up to 3 days. Rewarm in a skillet over medium heat or in a 350°F oven until heated through.
  3. Leftover ideas--Leftover cooked salmon can be used to make salmon cakes, or mixed with a little mayo or Greek yogurt to make salmon salad.
  4. Dietary--This recipe is suitable for gluten-free or dairy-free diets.

Nutrition

Serving: 1portion | Calories: 413kcal | Carbohydrates: 18g | Protein: 38g | Fat: 22g | Saturated Fat: 3g | Monounsaturated Fat: 11g | Cholesterol: 94mg | Sodium: 552mg | Fiber: 3g | Sugar: 10g